Almond-orange Chicken

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/3 cup lemon juice
• 3 tablespoons dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon pepper
• 4 boneless skinless chicken breast halves
• 1 teaspoon olive oil
• 2 cups chicken broth
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 tablespoon orange marmalade
• 1 tablespoon light margarine
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon dry crushed red pepper
• 2 tablespoons chopped fresh parsley
• 1/4 cup sliced almonds, toasted

Recipe

• 1 whisk together the first 5 ingredients.
• 2 place in a shallow dish, reserving 1/4 cup mixture.
• 3 add the chicken to the dish, cover and chill 1 hour.
• 4 remove chicken from marinade; discard marinade.
• 5 cook the chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8 minutes on each side or until done.
• 6 remove the chicken, reserving the drippings in skillet.
• 7 add the reserved 1/4 cup marinade mixture and chicken broth, stirring to remove the yummy bits from bottom of the skillet.
• 8 stir together the cornstarch and water and add to the broth mixture.
• 9 bring to a boil.
• 10 cook, stirring constantly, 1 minute.
• 11 stir in the marmalade and the next 4 ingredients.
• 12 return the chicken to the skillet.
• 13 spoon the sauce over the chicken.
• 14 sprinkle with the parsley and almonds.